Lobster Beet Salad Recipe

Name: Lobster Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 shallots, sliced; 2 tablespoons champagne vinegar; 1/4 cup olive oil; Salt and pepper; 1 vanilla bean, split and scraped; 3/4 pound beets, roasted, peeled, and quartered; 2 heads frisee; 1/4 cup pine nuts; 1 sprig tarragon, leaves removed; 1 sprig chervil, leaves removed; 2 (1-pound) lobsters, cooked, meat removed, and halved

Servings: persons

3 shallots, sliced
2 tablespoons champagne vinegar
1/4 cup olive oil
Salt and pepper
1 vanilla bean, split and scraped
3/4 pound beets, roasted, peeled, and quartered
2 heads frisee
1/4 cup pine nuts
1 sprig tarragon, leaves removed
1 sprig chervil, leaves removed
2 (1-pound) lobsters, cooked, meat removed, and halved

1
In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes.
2
Add the olive oil.
3
Season with salt and pepper.
4
Add vanilla seeds.
5
Stir to combine the ingredients, taste, and adjust the seasonings.
6
Add the beets and frisee to the dressing.
7
Divide the dressed frisee and beets between 4 plates.
8
Sprinkle with the pine nuts and herb leaves.
9
Top with half a lobster for each plate, and spoon on extra dressing.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 shallots, sliced, 2 tablespoons champagne vinegar, 1/4 cup olive oil, Salt and pepper, and more.

Yes, Lobster Beet Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lobster Beet Salad

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